A Refined Punching Model for Concrete Slabs with Horizontal Cracking Zone

Using the fruit of Docynia delavayi(Franch.) Schneid. as materials, through single factor experiment and orthogonal experiment method, the best processing technology and formula were studied. The results showed that, the effects of removal of astringency and clarification of 0.9 g/L gelatin was the best. Adding 0.2%NaHSO3 could keep the original color of Docynia delavayi(Franch.) Schneid., and there was no obvious sulfur taste. With 0.07% sodium carboxymethyl cellulose(CMC) as the stabilizer, the juice had the suspension stability and good fluidity. The optimum formula was: 13% raw juice of Docynia delavayi (Franch.) Schneid., 6% white sugar, and 0.1% protein sugar. The prepared beverage according to the process and formula had color and flavor of Docynia delavayi (Franch.) Schneid. fruit, sweet and sour taste, clear and transparent, and uniform and stable state of organization.